Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
25
High
Nutrition per serving
Calories720.3 kcal (36%)
Total Fat46.8 g (67%)
Carbs57.7 g (22%)
Sugars5.1 g (6%)
Protein32.6 g (65%)
Sodium1968.3 mg (98%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the grill to high.
Step 2
Tip the bulgur wheat into a saucepan, then rinse with cold water and drain; repeat twice more. Cover with plenty of cold water, bring to the boil and cook for 5 minutes.
Step 3
Juice the lemon into a large bowl. Whisk in the honey, allspice and salt, and half of the oil.
Step 4
Drain the bulgur wheat, mix into the dressing and set aside to cool for 10 minutes.
Step 5
In another lagre bowl, crush the garlic and mix with the remaining oil and zataar; season.
Step 6
Halve the baby courgettes lengthways and chop the halloumi into 2-3cm cubes. Add to the zataar mix and toss to coat.
Step 7
Spread the coated courgettes and halloumi over a baking tray and grill for 6 minutes, turning everything halfway, until golden.
Step 8
Toast the pumpkin seeds dry in a frying pan over a medium-high heat, until they start to crackle and pop in the pan. Take off the heat and add to the bulgur wheat mix.
Step 9
Shred the mint leaves and stir into the bulgur wheat mix.
Step 10
To serve, divide the bulgur wheat mix between plates and top with the grilled courgettes and halloumi. Drizzle with a little extra virgin olive oil and serve immediately.
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